Effect of Food-Simulating Liquids on the Mechanical Properties of 3D-Printed Provisional Restoration Materials.

PURPOSE: To evaluate the effect of food-simulating liquids (FSLs) on the mechanical properties of provisional restoration materials fabricated by 3D printing, milling, and traditional fabricating methods.

MATERIALS AND

METHODS

The bar specimens were fabricated with traditional, milling, and 3D-printing methods according to ISO 10477 specifications. Each group of specimens was randomly subdivided into four groups to be immersed in various FSLs: distilled water (control group), n-heptane, 50% ethyl alcohol, and 0.02 mol/L citric acid for 7 days at room temperature (n = 19 per group). The Knoop hardness (KHN) was evaluated, and the specimens were subjected to a three-point bending (3PB) test to evaluate flexural strength (FS) and flexural modulus (FM). One-way ANOVA and Tukey tests were used to analyze the data.

RESULTS

Fabrication methods had a significant effect on the mechanical properties of the materials being tested. FSLs had no effect on the FS and FM of materials being tested. The 50% ethyl alcohol solution significantly decreased the hardness of traditional group specimens, and the n-heptane and 50% ethyl alcohol solutions increased the hardness of the 3D-printed specimens significantly (P ≤ .05). Scanning electron microscopy (SEM) revealed that while traditional and milling group specimens showed a ductile fracture type, 3D-printed specimens showed a brittle fracture type.

CONCLUSIONS

Production methods affected the mechanical properties of provisional restoration materials. Immersion in 50% ethyl alcohol solution decreased the KHN of the traditional specimens. FSLs had no negative effect on the mechanical properties of the milled and 3D-printed specimens.